You’d be hard pressed to find a food better than homemade pizza. It covers all the food groups, is loved by the masses, can be as diverse as the foods from all corners of the earth, is inexpensive, and is absolutely as balanced as you want it to be! It is, in our mind, the best food in the world!
| Balance Factor | -3 |
| Prep Time | 30 mins |
| Cook Time | 6 mins |
| Passive Time | 45 mins |
| Serving Size | one slice |
| Servings |
slices
|
Ingredients
For the Dough
- 2 1/2 cups (625 ml) flour
- 1 tbsp (15 ml) Instant Yeast
- 1 tsp (5 ml) Salt
- 1 tsp (5 ml) sugar
- 1 cup (250 ml) Very hot but not boiling Water Water can be replaced by equal amounts of warm beer for a different tasting crust!)
- 2 tbsp (30 ml) olive oil
For the Sauce
- 1 x 28 ounces (825 ml) tin San Marzano Tomatoes
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) Salt
- 2 cloves garlic
- 2 tbsp (30 ml) fresh Basil
- 2 tsp (10 ml) dried oregano
For the Pizza (Rule of Three - Use only three toppings per pizza not including the cheese!)
Ingredients
For the Dough
For the Sauce
For the Pizza (Rule of Three - Use only three toppings per pizza not including the cheese!)
|
Instructions
For the Sauce:
- In a food processor, mince garlic. Add the rest of the ingredients and pulse until the tomatoes have broken down but are not pureed. Set aside for the flavours to develop. (Note: this sauce makes enough for 4 pizzas - use sparingly!)
For the Dough:
- Place a pizza stone 8 inches (20 cm) from the broiler and heat for 30 minutes at 500 degrees F (260C). Then turn to broil and heat for 10 minutes.
- Place 2 cups (500 ml) of flour, yeast, salt and sugar in a bowl. Heat up water and olive oil until very warm. Stir briskly into the flour mixture for about 2 minutes.
- Stir in more of the remaining flour to make a soft dough. Place on a lightly floured surface and knead until the dough is smooth and elastic, about 4 minutes.
- After making the dough, you divide the dough in half and then let rise. If not using both balls of dough put one unrisen ball of dough in the fridge or freeezer for future use.
- Place the dough in an oiled bowl and turn so the dough is coated in oil. Leave to rise, covered in a warm draft free spot until doubled in sized, approximately 30-60 minutes (when a light two finger poke makes a dent that stays).
- Punch the dough down, pat out or roll out dough onto your working surface or a piece of parchment paper. Add sauce and toppings. Lift corner of parchment and slide pizza peel (or the backside of a cookie sheet) under the pizza.
- Keeping the oven on broil, transfer the pizza onto the pizza stone, leaving parchment between pizza and stone. Time for 1 min 30 sec.
- After timer goes off, carefully grab the edge of the parchment paper, and slide pizza peel between parchment and pizza, leaving pizza directly on the stone. Remove parchment paper and rotate pizza 90 degrees to even out broiling. Time for 1 min 30 secs more until crust and toppings are golden and slightly charred.
- Using the pizza peel, remove the pizza from the oven and place on the original piece of parchment paper. Sprinkle with Parmesan cheese and more dried oregano if you like and cut into 8 triangles. Repeat steps 7-9 for the second pizza.
Recipe Notes
Thanks Lisa, from The Passionate Chef in Uxbridge, Ontario. Homemade pizza has become a standard Friday night meal in our home. We can bake to perfection, 5 pizzas in less than 30 mins. thanks to your awesome pizza stone hack!
Nutrition Facts
Homemade Pizza (from Lisa's Pizza www.thepassionatecook.ca)
Amount Per Serving
Calories 190
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 4g
20%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 15mg
5%
Sodium 251mg
10%
Potassium 48mg
1%
Total Carbohydrates 18g
6%
Dietary Fiber 2g
8%
Sugars 2g
Protein 9g
18%
Vitamin A
0.5%
Vitamin C
1%
Calcium
2%
Iron
5%
* Percent Daily Values are based on a 2000 calorie diet.
